This pasta dish is for mushroom fans. I have used Baby Bellas, also known as crimini mushrooms, and shiitakes. The Baby Bellas can be found already sliced, and the shiitakes are usually whole.

Peppery arugula and soft mozzarella cheese complement the dish both in flavor and texture. The vinaigrette is one of the better brands; it’s a little tart.

I love the Safeway Select trottole, a sort of curly pasta, available at Tom Thumb. You might also find trottole at Trader Joe’s or under Target’s Archer Farms brand, but any shape will work here.

If using pancetta or thick-sliced bacon, bake it on a foil-lined pan at 350 F until it’s crisp before adding it to the shallot-mushroom mixture.

You can make this dish in advance and reheat it in the microwave. Because pasta tends to absorb the sauce, you might need to add some chicken broth or cream. Toss the arugula with dressing just before serving.

8 to 10 mushrooms (shiitake and Baby Bellas), sliced, about 3 cups total

Fresh snipped chives or green part of scallions

Salt and pepper

Rinse arugula, dry and set aside. Add sugar to the vinaigrette and stir to combine. Have ready arugula, mozzarella and vinaigrette.

Bring the water to a boil. Add pasta and return to a boil. Boil about 5 to 6 minutes or until just tender. Drain, allowing 2 to 3 tablespoons water to cling to the pasta. Return pasta to the warm pan, on very low heat. Stir in olive oil and Alfredo sauce or cream. Heat, stirring constantly, long enough to warm the sauce.

Heat the butter in a large sauté pan over medium-high heat. Add shallot, bacon of choice and mushrooms. Sauté, tossing frequently, until mushrooms are softened. Stir mushrooms into warm pasta and season with chives, salt and pepper.

Toss together arugula, dressing and cheese; divide between 2 pasta bowls, reserving a small amount to garnish each serving. Divide pasta between the bowls and top with a bit of arugula. Makes 2 entree servings.